Overnight Layered Lettuce Salad Recipe
This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
Ingredients
- 1 medium head iceberg lettuce, torn
- 1 medium green pepper, chopped
- 1 small sweet red pepper, chopped
- 1 medium onion, sliced and separated into rings
- 2 cups frozen peas (about 10 ounces)
- 1 cup mayonnaise
- 2 tablespoons sugar
- 1 cup (4 ounces) shredded cheddar cheese
- 12 bacon strips, cooked and crumbled
- 3/4 cup dried cranberries
Directions
- 1. In a 4-qt. or 13x9-in. glass dish, layer the first five ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
- 2. Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight. Yield: 16 servings (1 cup each).
Nutritional Facts
1 cup: 206 calories, 16g fat (4g saturated fat), 19mg cholesterol, 250mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 5g protein
Source: Taste of Home
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Rhonda in MO
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Posted by: rhonda.allisongray@gmail.com
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Another Great Group of *~ Beth ~*
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